Salmon Pie (new)

INGREDIENTS

Pie Dough (Top & Bottom)

• 14 oz (400 g) flour
• 7 oz (200 g) cold butter, cubed
• 1 tsp salt
• 3–4 tbsp cold water

Filling

• 12 oz (350 g) fresh salmon from Bakkafrost, cubed
• 2 tbsp butter
• 1 small onion or leek, finely chopped
• 1 garlic clove, minced
• 1 cup (250 ml) heavy cream
• 2 eggs
• 3½ oz (100 g) shredded cheese
• 1 tsp salt
• ½ tsp black pepper
• Optional: dill, parsley, spinach, or peas

For the Top

• 1 egg, beaten
• Extra dough for fish shapes

INSTRUCTIONS

Step 1 - Dough

Mix flour and salt. Rub in butter until crumbly. Add water and bring together into a dough. Divide into two discs, reserving a small piece for decorations. Chill 30–60 minutes.

Step 2 - Filling

Melt butter and sauté onion or leek until soft. Add garlic briefly. Whisk cream, eggs, salt, pepper, and cheese. Fold in salmon and any herbs or greens.

Step 3 - Assemble

Preheat oven to 392°F (200°C).

Roll out one disc and line a greased pie dish. Add filling.

Roll out second disc and place on top. Seal edges and cut a small steam slit.

Step 4 - Decorate

Roll out reserved dough and cut small fish shapes. Place on top and brush the entire pie with beaten egg.

Step 5 - Bake

Bake for 40–45 minutes until golden. Rest 10 minutes before slicing.